Ingredients for Shredded Savory Pork
- Boneless Pork Blade Roast
- Garlic Cloves
- Ground Coriander
- Ground Cumin
- Dried Oregano
- 1 tbsp onion powder
- 1 tsp salt
- Fresh Ground Black Pepper
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 cup beef broth
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How to Make Shredded Savory Pork
- Trim excess fat from a 3-4 lb pork shoulder.
- Preheat oven to 325°F (160°C).
- In a small bowl, combine: 2 cloves garlic (minced), 1 tbsp ground coriander, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tbsp onion powder, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper (adjust to taste).
- Rub the spice mixture thoroughly into all sides of the pork shoulder.
- Place the pork shoulder in a roasting pan with a cover.
- Pour 1 cup of beef broth into the roasting pan.
- Cover and roast at 325°F (160°C) for 2 1/2 to 3 hours, or until the pork is very tender and easily shreds with a fork.
- Remove the pork from the roasting pan using a slotted spoon. Set aside.
- Skim off excess fat from the cooking liquid, reserving about 1 cup of the liquid.
- Once the pork is cool enough to handle, shred it using two forks.
- For taco filling: Stir in 1/4 cup of the reserved cooking liquid into the shredded pork.
- For pulled pork sandwiches: Stir in enough reserved cooking liquid to achieve your desired moisture level.
- Reheat the shredded pork in a saucepan over medium heat, stirring frequently, until warmed through.
- Serve on toasted Kaiser rolls with your favorite toppings or as a taco filling.
- **Slow Cooker Instructions:** Rub the spice mixture into the pork shoulder. Place in your slow cooker. Add 1 cup of beef broth. Cover and cook on low for 8-10 hours or on high for 4-5 hours. Follow steps 8-14 for shredding and serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
0g
Fat
37g
Carbs
0g
